Chicken Bouillabaisse
A French-inspired dish featuring chicken legs slowly cooked in a fragrant broth of white wine, saffron, tomatoes, and orange peel. This rustic one-pan meal combines the flavors of traditional bouillabaisse with tender chicken for a comforting dinner.
Ingredients
- •Preheat oven to 375°F. Sprinkle with salt and pepper:
- •6 pieces chicken legs
- •Heat in large wide ovenproof pan over medium-high heat:
- •3 tablespoons olive oil
- •Add and sauté until soft and golden, about 8 minutes:
- •1 whole onion
- •Add and bring mixture to boil:
- •1 teaspoon dried thyme
- •¼ teaspoon saffron threads
- •2 strips orange peel strips
- •¾ cup dry white wine
- •Add and return mixture to boil:
- •1 can diced tomatoes in juice
- •1 can low-salt chicken broth
Cooking Instructions
- 1.
Add chicken pieces to pan in single layer, submerging in sauce; return mixture to boil. Cover pan and place in oven. Bake until chicken is cooked through, about 45 minutes.
45 min
- 2.
Remove chicken from oven; keep covered. Maintain oven temperature.
2 min
- 3.
Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil
12 min
- 4.
Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.
5 min
